blend · vinaigrette
★★★ KITCHENPrep 10 minOrchard Aigre-Douce
Independent adaptation of a publicly published Alain Passard recipe. Not affiliated with, sponsored by, or endorsed by Alain Passard.
The vegetable master's sweet-sour dressing for beets and melon.
Ratio
Ingredients
- Honey — 140g
- Lime Juice — 70g
- Olive Oil — 300g
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Orchard Aigre-Douce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Chef-owner of the three-Michelin-star L'Arpège in Paris; famed for putting vegetables from his own farms at the center of haute cuisine.
Originally published as Vinaigrette Aigre-Douce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Le Fooding / Toquera 035, Alain Passard L'Arpège (published as “Vinaigrette Aigre-Douce”). Full citation lives in Provenance.